GINGER CARROT SOUP
Simply prepared and brightly flavored, this smooth and spicy soup is good hot or cold. The choice of juice can make a difference in the flavor of the soup. I use Organic Apple Juice when I make the soup. But you can also use orange juice or an apple apricot juice. Which version tastes best is clearly a matter of individual preference. Serve it as soup or an energy boosting drink in the middle of the day.
- 2 cups chopped onions
- 2 tsp sesame oil
- 2 cups peeled and diced carrots
- 1 Tbs grated fresh ginger
- 1/2 tsp Bragg's Liquid Amino Acids
- 1/4 tsp black pepper
- 3 cups water
- 2 cups juice
Saute onions in oil on medium heat until soften, about 3 to 5 minutes. Add carrots, ginger root, Braggs, and pepper and continue to saute, stirring constantly, for 2 to 3 minutes. Add water and bring to a soft boil. Reduce heat immediately, cover, and simmer for 20 to 30 minutes, until carrot are very soft. Stir in the juice.
In batches in a blender, puree the soup until smooth and velvety. Serve warm or chilled with a dash of nutmeg.